New York–Style Bagels
Crispy on the outside, perfectly chewy on the inside — these New York-style bagels bring bakery-level flavor straight to your kitchen. Enjoy them plain or load them up with your favorite toppings for the ultimate breakfast bite.
Prep Time : 1.5 hr
Cook Time : 20 min
Servings : 16 bagels
1.5 hr
20 min
16 bagels
Ingredients
Bagels
• 600 g (2 ⅔ cups) water
• 20 g (2 Tbsp) active dry yeast
• 40 g (3 Tbsp) granulated sugar
• 1000 g (7 cups) bread flour, plus extra for dusting
• 12 g (3 tsp) kosher salt — this one on Amazon
• Neutral oil or cooking spray, for greasing
For topping the bagels:
• 2 Tbsp white sesame seeds
• 2 Tbsp poppy seeds
• 2 Tbsp black sesame seeds — this one on Amazon
• 2 tsp flaky sea salt
• 2 large eggs, whisked
Note: For 8 bagels, use half of all listed ingredients.
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Directions
- Activate the Yeast
Warm the water to about 90°F (32°C). Stir in the yeast and sugar until dissolved. Let rest for 10 minutes, or until the surface is puffed and foamy. - Make the Dough
In a large bowl, mix together the flour and salt. Stir the yeast mixture once more, then pour it into the flour. Use your hand to combine until a shaggy dough forms. - Knead
Transfer the dough onto a clean surface, scraping up any loose flour. Knead by pushing the dough away with the heel of your palm, folding it back toward you, and repeating for 10 minutes, or until smooth and silky. - First Rise
Shape the dough into a ball by tucking the edges underneath until taut. Lightly grease a large bowl with oil, place the dough inside, turn to coat, and cover with a damp towel. Let rise at room temperature for about 1 hour or until doubled in size. - Divide and Shape
Once doubled, punch down the dough to release excess air. Turn onto a lightly floured surface and divide into 16 equal pieces. (For reference: divide the dough in half, then each half into quarters, and so on until you have 16 equal pieces.) - Form Dough Balls
For each piece, fold the corners toward the center, flip seam-side down, and roll under your palm in a circular motion to form a tight, smooth ball. Repeat with remaining pieces. - Rest
Place dough balls onto a lightly floured baking sheet. Cover with a damp towel and rest for 10 minutes. - Make the Holes
Lightly flour your fingers and press your thumb and index finger through the center of each dough ball. Gently stretch the hole until it’s about 1 inch (2.5 cm) wide. Repeat with all doughs. - Boil the Bagels
Preheat the oven to 430°F (220°C). Bring a large pot of water to a gentle simmer. Lightly grease two baking sheets with oil and place near the pot.
Working in batches, drop the bagels carefully into the water, leaving room for expansion. Boil each for 1–2 minutes per side. Remove with a spider or slotted spoon, drain briefly, and transfer to the baking sheets (8 per tray). - Top and Bake
Brush each bagel with egg wash and generously sprinkle the mixed sesame seeds, poppy seeds, and flaky salt on top.
Bake for 20 minutes or until golden brown and cooked through. - Cool and Serve
Remove from the oven and let cool slightly before slicing. Serve plain or with your favorite toppings like cream cheese, smoked salmon, avocado.
*Notes :
- Make sure your water is warm, not hot — too much heat will kill the yeast.
- Don’t skip kneading: that’s what gives the bagels their classic chew.
- If your dough feels too stiff, add a teaspoon of water at a time; if too sticky, dust lightly with flour.
- For a slightly shinier crust, boil bagels for 90 seconds instead of 60.
Nutrition Facts
( per serving )
Calories
~270 kcal
Protein
10 g
Fat
1.5 g
Carbs
55 g
Calories
~270 kcal
Protein
10 g
Fat
1.5 g
Carbs
55 g
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New York–Style Bagels
Crispy on the outside, perfectly chewy on the inside — these New York-style bagels bring bakery-level flavor straight to your kitchen. Enjoy them plain or load them up with your favorite toppings for the ultimate breakfast bite.
Ingredients
Method
Activate the Yeast
- Warm the water to about 90°F (32°C). Stir in the yeast and sugar until dissolved. Let rest for 10 minutes, or until the surface is puffed and foamy.
Make the Dough
- In a large bowl, mix together the flour and salt. Stir the yeast mixture once more, then pour it into the flour. Use your hand to combine until a shaggy dough forms.
Knead
- Transfer the dough onto a clean surface, scraping up any loose flour. Knead by pushing the dough away with the heel of your palm, folding it back toward you, and repeating for 10 minutes, or until smooth and silky.
First Rise
- Shape the dough into a ball by tucking the edges underneath until taut. Lightly grease a large bowl with oil, place the dough inside, turn to coat, and cover with a damp towel. Let rise at room temperature for about 1 hour or until doubled in size.
Divide and Shape
- Once doubled, punch down the dough to release excess air. Turn onto a lightly floured surface and divide into 16 equal pieces. (For reference: divide the dough in half, then each half into quarters, and so on until you have 16 equal pieces.)
Form Dough Balls
- For each piece, fold the corners toward the center, flip seam-side down, and roll under your palm in a circular motion to form a tight, smooth ball. Repeat with remaining pieces.
Rest
- Place dough balls onto a lightly floured baking sheet. Cover with a damp towel and rest for 10 minutes.
Make the Holes
- Lightly flour your fingers and press your thumb and index finger through the center of each dough ball. Gently stretch the hole until it’s about 1 inch (2.5 cm) wide. Repeat with all doughs.
Boil the Bagels
- Preheat the oven to 430°F (220°C). Bring a large pot of water to a gentle simmer. Lightly grease two baking sheets with oil and place near the pot. Working in batches, drop the bagels carefully into the water, leaving room for expansion. Boil each for 1–2 minutes per side. Remove with a spider or slotted spoon, drain briefly, and transfer to the baking sheets (8 per tray).
Top and Bake
- Brush each bagel with egg wash and generously sprinkle the mixed sesame seeds, poppy seeds, and flaky salt on top. Bake for 20 minutes or until golden brown and cooked through.
Cool and Serve
- Remove from the oven and let cool slightly before slicing. Serve plain or with your favorite toppings like cream cheese, smoked salmon, avocado, or a drizzle of sriracha.
Notes
- Make sure your water is warm, not hot — too much heat will kill the yeast.
- Don’t skip kneading: that’s what gives the bagels their classic chew.
- If your dough feels too stiff, add a teaspoon of water at a time; if too sticky, dust lightly with flour.
- For a slightly shinier crust, boil bagels for 90 seconds instead of 60.